Skimmed milk powder is a dry milk product. It is made from skimmed milk and contains a maximum of 1.5% fat, and maximum of 5% water. It is a white to weak yellow powder and has a lightly sweet, milky smell and taste...  read on

In 1932, Clara Ritter, wife of company founder Alfred Ritter, had a brilliant idea: a thick, square chocolate bar that would fit into every pocket without breaking. And in 1976, we at RITTER SPORT invented the pack with the snap – our revolutionary snap-open pack...  read on

The most important functions of the mineral, sodium, are regulating water balance, acid-base balance, and osmotic pressure in cells. Moreover, sodium is needed to support a series...  read on

Sorbitol is a sugar alcohol that tastes half as sweet as sucrose. In its solid state, it is a white, usually crystalline powder. Due to its hygroscopicity (the property of drawing water from air), sorbitol is mainly used in confectionery...  read on

Sorbitol syrup is an aqueous, colourless solution with a pleasantly sweet taste. Its sweetness, like sorbitol's, is about half of sugar’s. Sorbitol syrup is made by hydrogenating glucose syrup...  read on

Spices serve to refine and round off flavour. They are the parts of plants whose flavourings stimulate our appetite. It depends on the plant as to which part of it is used as a spice. With cinnamon...  read on

The square (from the Latin, quadratum) is a geometric shape with four sides of equal length and four right angles. The chocolate square was...  read on

Fragaria ananassa is the queen of the soft fruits. 96% of all people like to eat strawberries. In botanical terms, however, the strawberry is not a berry but...  read on

Sucrose (chemical name for sugar) is a disaccharide (disugar) that consists of glucose and fructose. Because of its sweetening effects and its influence on the consistency and mouthfeel of chocolate, it is one of chocolate's most...  read on

Sugar alcohols (e.g. sorbitol, xylitol, mannitol, isomalt, lactitol) result from the reduction of their respective mono and disugars. They partly occur in nature, for example, sorbitol, and are usually less sweet than sugar...  read on